Ingredients

1 lb. russet potatoes

1 medium yellow onion

1 tsp. salt

.125 tsp. freshly ground black pepper

2.5 tsp. freshly grated nutmeg

2 tbsp. all-purpose flour

1 egg

1.5 tbsp. canola oil

Directions

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.

Pair these flavorful pancakes with grilled chicken sausage. Add a side dish such as Celery Root and Apple Slaw and you have everything you need for a quick and easy supper. What to drink? Serve beer or apple cider.